I’ve made this 3 times and it’s been amazing every time. I’m going to try this recipe out in the next couple of days. So glad to hear you’ve enjoyed the recipes! I don’t get to make cakes as often as I might like. Any tips on how to make this go smoothly for a sponge cake virgin? Thank you for sharing it! The following is a list of types of dessert cakes by country of origin and distinctive ingredients. Add to Cart. This is a family favorite for over 50 years. I’ve probably made it half a dozen times by now and usually make raspberry frosting for it. $50.95. Thank you. Add 6 cups of powdered sugar, one at a time, beating to combine. Thanks Ken! Should I refrigerate it overnight? Super delicious! This recipe is amazing! My Grandmother used to make this and it quickly became a household favorite. I’m a beginner so I think that this recipe would be greatly improved by the addition of pictures at ambiguous and difficult steps. I’ve made two of your cakes now and I can’t wait to try this one! My son requested a lemon blueberry cake for his 12th birthday. I thought the cake itself with the lemon curd was really good, but the amount of powdered sugar (3lbs!) Thank you. You may also want to defrost it in the fridge. That’s great to hear! And it cuts BEAUTIFULLY, Thanks for sharing your tips! The steps I had most trouble with was “Bake for 25 minutes or until done” and during the cake assembly. This is more of a dense cake. Oh well. I would suggest refrigerating because of the lemon curd. Never had a fail yet. I haven’t ever tried it as a bundt though, so I’m not sure. For a more updated lemon cake that should be a little more fluffy, you could try this one or this one. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine. anyhow! I could only cut 1 in half. Moist, tender, soft and fluffy with a delicious, stick-to-your-fork crumb and superior lemon flavor throughout each element of this easy cake. It seems like once it’s filled and iced and sits for a bit, all the flavors really come together and everything gets even moister. It was certainly a hit! What a great cake! . I was in the middle of baking this and I realized I didn’t have enough lemons. Yes, it sounds like a lot doesn’t it! I did bake the cake in three 8″ cake pans and I used your recipe for whipped mascarpone frosting instead of buttercream. I really enjoyed this cake, after some adjustments. Thanks for this amazing recipe! Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking … Your email address will not be published. The only change we made was we substituted plain greek yogurt for sour cream since that’s what we had on hand. It’s possible that you did it correctly. After tasting this cake, I am only making lemon. I read a number of reviews and more than a few have had this same issue. Beat with an electric mixer for 2 minutes, until the batter is smooth. I had never made lemon curd before but it turned out delicious. It’s all a perfect combo. Hence, it has become my “Fancy” Triple Lemon Bundt Cake. The only person that doesn’t knock someone over for a piece of this cake is my husband. It is actually very easy to make. I’m not enough of an expert in cake chemistry to know for sure, I’m sorry. It is delicious and calls far less sugar yet it is the perfect amount of sweetness and creaminess! Hi, Maybe fluff the whites? So I decided to give the recipe a 3rd chance and followed it exactly. ( email didn’t arrive) A little vanilla or almond extract? There’s a reason for the 3, wife, Mum and Granny. I’m so glad to hear you’ve enjoyed it! UPDATE 1/2020: Some readers had issues with the density of this cake. After letting them rest overnight they sliced in half quite easily. I would recommend checking out my post on my standard butter cream frosting for some tips on consistency. Can I use store bought lemon curd? I ended up going back to a different store and getting 4 large lemons, and a bottle of the lemon juice that comes in a lemon shape. Vegetable? Lindsay, I can’t say enough good about your recipes! Recipe thanks to consumerqueen.com! I just put the cakes in the oven and even the cake batter looked great. My baking soda was unopened and tje baking powder was a month or 2 old. However I’ve been busy baking it over and over for my parents’ birthdays. I hope you all enjoy! it still made for a great amount of frosting on the cake. , fit for a mousse cake test cake for a 2 layer 1/4 lemon! Cool before frosting or glaze while still slightly warm, sandwiched with lemon desserts glad! No such thing! ” on seafood hit and that you used unsalted butter in the icing well!, such as weddings, anniversaries, and balancing out the sugary sweetness amazingly, it it! 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